Kiwi-Papaya Sherbert

What do you do with four very ripe kiwis, some basil, and an ice-cream machine that’s anxious to be used before autumn descends? Make sorbet! Well, actually, since I couldn’t resist adding in some sweetened condensed coconut milk for a creamier texture, this is actually a sherbert. (In case you’re rusty on your ice-cream classifications, when you add a little fat to sorbet, it becomes sherbert.)

Whatever it’s called, it’s incredibly difficult to stop eating. This sherbert is bright and fruity, but it also has a wonderful, melt-in-your-mouth creamy texture, thanks to the sweetened condensed coconut milk and a little bit of gin. The savory hint of basil goes perfectly with the sweet, tartness of the kiwis, the papaya adds some body, and the lime gives it just the right amount of pop. In fact, it’s a very good thing this sherbert recipe only yields a couple servings because, if left in the freezer, I definitely don’t think it would be safe from eager spoons. (I’m exercising quite a bit of will power now, in fact, trying to finish this post before devouring the couple spoonfuls I have left. If there is some sort of record for the highest number of glances at one’s freezer in a single hour, I’ve definitely broken it today.)

So, in the interest of not making this post too long (and limiting the amount of time I have to wait until I can finish off the sherbert), let’s get to the recipe.

A couple notes about the recipe:

-This was my first time using sweetened condensed coconut milk, so I don’t know whether or not the sweetness level varies by brand. This recipe was developed using the brand Nature’s Charm.

-This will make a relatively small amount of sherbert – 1.5 cups – or about two servings.

-Chiffonade is just the easiest way to cut basil leaves – stack them, roll them, and then slice into thin strips. Why does it matter when everything is getting pureed anyway? It doesn’t really – this was just an easy way to measure the amount!

-The color of this sherbert is akin to hazelnut ice-cream – this is because the papaya mutes the kiwi and the sweetened condensed coconut milk has some yellow tones in it. Don’t be alarmed!

Kiwi-Papaya Sherbert

1 pound ripe kiwis (about four kiwis)

8 ounces frozen papaya

2 tablespoons freshly-squeezed lime juice

1 tablespoon fresh basil leaves, chiffonade

½ cup sweetened condensed coconut milk

2 tablespoons sugar

2 teaspoons gin

Directions:

Place all ingredients in a Vitamix or other high-powered blender and blend until smooth. Churn in an ice-cream maker until thickened, about 15 minutes. Transfer to a freezer-proof container and freeze until firm, at least 2 hours. Enjoy! (Note: If you leave it for a long period of time, press a piece of wax paper over the surface to prevent freezer burn and let it sit out for a couple minutes before scooping.)